Abstract: Hom Nin rice (Oryza Sativa L.) was processed into flour and used to substitute wheat flour in donuts. The donuts were prepared with 0, 20, 40, 60, and 80% Hom Nin rice flour (HNF). The donuts were subjected to proximate, texture, color and sensory evaluations. The results of the study revealed that the ash, moisture, crude fiber contents increased while crude fat and protein contents decreased as the level of HNF increased. The hardness and chewiness of donut increased as the HNF increased but the cohesiveness, springiness, and specific volume decreased. Color of donut (L*, a*, and b* values) decreased with the addition of HNF. Overall acceptability for the 20-40% HNF additions did not differ significantly from the score of the 100% wheat flour.
Abstract: Nowadays, it is a globalization era which social media
plays an important role to the lifestyle as an information source, tools
to connect people together and etc. This research is object to find out
about the significant level of the social media as a distribution
channel to the agriculture product of Thailand. In this research, the
agriculture product is the Rice Berry which is the cross-bred unmilled
rice producing dark violet grain, is a combination of Hom Nin Rice
and Thai Jasmine/ Fragrant Rice 105. Rice Berry has a very high
nutrition and nice aroma so the product is in the growth stage of the
product cycle. The problem for the Rice Berry product in Thailand is
the production and the distribution channel. This study is to confirm
that the social media is another option as the distribution channel for
the product which is not a mass production product. This will be the
role model for the other niche market product to select the
distribution channel.